Pork Green Chili Stew Recipe (over Tomatillo Rice)
Green Chili Pork Stew is full of flavor and has a deliciously warm kick. Served over Tomatillo rice makes it a complete meal. This Spicy Pork Stew can be made in a crockpot or on top of the stove.
Prep Time 20 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs20 minutesmins
Servings 12
Author Hostess At Heart
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Ingredients
Stew
3-4lbpork buttshoulder cubed into 1-1 1/2 inch pieces
Puree tomatillos with juice. Measure out 1 1/2 cups and set aside.
Drizzle a large (7 - 9 quart) dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Salt and pepper each batch. Be sure not to crowd. Brown each side and transfer to a plate or bowl.
Add additional olive oil if necessary and brown onions and poblano peppers (about 5 minutes). When slightly softened, add garlic, ancho chili powder, cumin and Mexican oregano. Cook until fragrant, about 1 to 2 minutes.
Add pork back to the pan and add pureed tomatillos (*all but 1 1/2 cups) chicken stock (*all but 1 cup), and diced tomatoes. Salt and pepper to taste.
Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.
Tomatillo Rice
Add 1 1/2 cups pureed tomatillos and 1 cup chicken stock to a saucepan. Bring to a boil. Add rice and two teaspoons of butter. Cover and reduce heat to a simmer. Cook 35 to 40 minutes or until liquid is almost absorbed. Remove from heat and allow to sit for 5 minutes. Rice will continue to absorb liquid as it sits.
Tortilla Straws
Preheat the oven to 400 degrees F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with ancho chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on an oiled baking sheet and bake for 5 minutes or until lightly browned.
Serve Poblano Pork Stew over rice. Top with garnishes and tortilla straws.
Notes
Tomatillo Rice recipe can be made in an instant pot as demonstrated here. Slow Cooker Option: To the slow cooker, add the pork, pureed tomatillos, chicken stock, and diced tomatoes. Stir to combine. Cover the slow cooker and cook on low for 6 to 8 hours or until the pork is tender. Add corn and beans. Stir to evenly distribute. Re-cover and continue cooking for an additional 30 minutes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.